Salt Water Taffy Recipe
Summary
Ingredients
| Sugar | 1 Cup (16 tbs) | |
| Cornstarch | 1 Tablespoon | |
| 2/3 cup white corn syrup | ||
| Butter | 1 Tablespoon | |
| Water | 1/2 Cup (16 tbs) | |
| Salt | 1/4 Teaspoon | |
| Food coloring | ||
| Flavoring extracts | ||
Directions
Mix sugar and cornstarch in a saucepan.
Stir in corn syrup, butter, water, and salt.
Cook over a moderate heat until mixture reaches 254° or until a few drops tested in cold water form a ball which holds its shape.
Remove from heat, add a few drops of food coloring and flavoring extract, and pour onto a buttered platter.
Cool until it can be handled comfortably.
Butter your hands and pull the taffy until it is light in color and firm enough to hold a shape.
Stretch into a roll about 1 inch in diameter and snip off bits with kitchen shears.
Wrap each piece in wax paper tute equal amounts of cognac and peach brandy for the bourbon.
Stir in corn syrup, butter, water, and salt.
Cook over a moderate heat until mixture reaches 254° or until a few drops tested in cold water form a ball which holds its shape.
Remove from heat, add a few drops of food coloring and flavoring extract, and pour onto a buttered platter.
Cool until it can be handled comfortably.
Butter your hands and pull the taffy until it is light in color and firm enough to hold a shape.
Stretch into a roll about 1 inch in diameter and snip off bits with kitchen shears.
Wrap each piece in wax paper tute equal amounts of cognac and peach brandy for the bourbon.
Chef
